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Green pesto minestrone

Green pesto minestrone

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Rating: 5 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal334
fat17g
saturates5g
carbs24g
sugars9g
fibre8g
protein19g
salt1.4g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.

  • STEP 2

    Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 5 out of 5.22 ratings
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